can you use manitoba flour to make bread?

Answer 1

Basic doughs: Bread dough

Manitoba Flour
Manitoba flour is obtained by milling and processing varieties (cultivar) of wheat grown in North America, which originally come from the Canadian region of Manitoba (the name derives from the Native Indian tribe that lived in that area). When mixed with water, these types of flour have the special characteristic of forming a very high quantity of gluten during the kneading and cooking of the bread. These flours are termed "strong " or "high strength" to distinguish them from other types of wheat flour which are moderate or low strength. In Italy, Manitoba flours are often mixed in with Italian-produced flours in order to obtain a specific strength of dough and thus the type of bread desired (Pugliese, pizza dough, French baguettes, fancy breads, etc.). This mixing process is carried out directly by the mills, who then indicate the final "strength" of the flour on the bags (it is termed "Value W," but in general it is indicated on the packaging with the words "special preparation" for bread, pizza or cakes).

http://www.cucinait.com/cucinait/WorldEdition/CookingSchool/2280_6309.htm

Answer 2

Can't see why not, if in fact, there is Manitoba flour...that is wheat country anyhow....

Answer 3

yes wheat from Manitoba